Start your day off with a delicious and nutritious Sweet Potato Breakfast Hash! This vibrant dish combines tender, roasted sweet potatoes with savory vegetables, bacon, and eggs for a satisfying breakfast that fuels you through the morning.
If you prefer classic potatoes, try our air fryer breakfast potatoes instead!
SWEET POTATO BREAKFAST HASH
Elevate your breakfast with this sweet potato breakfast hash! These sweet potato breakfast potatoes are loaded with protein, veggies, and eggs. Not only is this potato hash easy to make, but it is also totally customizable, and it is a great meal prep option! Cubed sweet potatoes cooked with veggies, bacon, and mushrooms served with eggs, hearty, flavorful and vibrant.
WHAT YOU NEED-
- Sweet Potato– As the key ingredients, cubed sweet potatoes provide the key flavors.
- Bacon– Adding bacon to this breakfast potato recipe is a must! You can also swap out for turkey bacon or any other breakfast protein you prefer.
- Mushrooms– Either portobello or white mushrooms can be used! If you don’t like mushrooms, you can leave them out.
- Peppers– You can use either mini bell peppers or regular bell peppers. Any color you prefer will work.
- Kale– Fresh or frozen kale will work for this recipe. You want to be sure the kale is chopped. You can swap kale out for spinach if you prefer.
- Flavors– To season this sweet potato dish, use salt, pepper, garlic powder, paprika, and Italian seasoning! You can add any of your other go to seasoning to this dish.
HOW TO MAKE SWEET POTATO BREAKFAST HASH
This recipe comes together so effortlessly, all in one skillet!
STOVE TOP METHOD
- Peel and cube the sweet potatoes into small uniform bites.
- In a skillet or cast iron, cook the chopped bacon until slightly golden. Then drain some of the bacon grease from the skillet.
- Once the bacon is slightly starting to golden, add the sliced mushrooms and cubed peppers. Sauté until the mushrooms begin to brown.
- Add the sweet potato cubes to the skillet and sauté until they become tender, stirring occasionally.
- While the sweet potato hash is cooking, season with all the seasonings.
- Once the sweet potatoes are cooked through, add the chopped kale and sauté until tender.
- Top with desired freshly chopped greens and serve immediately while still hot.
- Enjoy with desired sides.
| Adding Eggs– If you want to add eggs to this hash, no problem! You can cook your eggs separately or even in the hash! Once the potatoes are cooked through, create wells in the hash and crack the eggs into the wells. Cover with a lid and allow the eggs to cook to desired doneness. |
OVEN BAKED METHOD
- Preheat the oven and line a baking sheet with parchment paper.
- Add the sweet potatoes, bacon, mushrooms, peppers, and kale to the sheet. Season with spice blend and drizzle with oil and toss to combine.
- Layout all the ingredients flat, for even roasting.
- Bake until potatoes are tender, and bacon is cooked.
- Remove from the oven and top with ground black pepper and greens.
- Serve with desired sides.
| Adding Eggs– If you want to bake your eggs also, you totally can! Once the potatoes and bacon are cooked, make room for your eggs on the baking sheet and crack onto the sheet. Top with desired amount of salt and pepper. Bake for a couple minutes, until the eggs reach desired doneness. |
BREAKFAST VARIATIONS
There are so many different things you can add to this breakfast hash! Here are some veggies and meats you can add or swap:
- Cherry Tomatoes
- Broccoli
- Zucchini
- Squash
- Spinach
- Cheese
- Turkey Bacon
- Breakfast Sausage
- Sausage Links
- Ham
- Shredded Cheese
OTHER BREAKFAST RECIPES
Check out my other delicious breakfast ideas to start off the day:
QUESTIONS YOU MIGHT HAVE:
No! You can leave out the bacon and make this a vegetarian dish!
Yes, swap out the sweet potatoes for Idaho, russet or gold potatoes. The cook time will be longer with regular potatoes.
Yes, once the hash is cooked, top with shredded cheese and cover with a lid to allow the cheese to melt!
No, if you do not like mushrooms, you can leave them out!
Yes, this sweet potato hash is a great meal prep idea! Make the hash and divide into containers and take it to work for the week.
Once the hash is cooled, transfer to an airtight container and store in the fridge for up to 3-4 days!
You can reheat this breakfast hash in the microwave, air fryer, or even in the oven until warmed.
Sweet Potato Breakfast Hash
Ingredients
- 8 oz bacon chopped
- 1 ½ lbs sweet potatoes cubed
- 4 oz mushrooms sliced
- 1/2 bell pepper chopped
- 2 cups fresh kale chopped
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp Italian seasoning
Instructions
- Peel and cube the sweet potatoes into small uniform bites.
- In a skillet or cast iron, cook the chopped bacon on medium high heat for about 2-3 minutes or until slightly golden. Then drain some of the bacon grease from the skillet, to avoid a greasy breakfast hash.
- Once the bacon is slightly starting to golden, add the sliced mushrooms and cubed peppers. Sauté for an additional 3-4 minutes or until the mushrooms begin to brown.
- Add the sweet potato cubes to the skillet and sauté on medium heat for about 15-20 minutes or until they become tender, stirring occasionally.
- While the sweet potato hash is cooking, season with salt, pepper, garlic, paprika, and Italian seasoning.
- Once the sweet potatoes are cooked through, add the chopped kale and sauté for an additional 2 minutes or until tender.
- Top with freshly chopped greens and serve immediately while still hot.
- Enjoy with desired sides.
- Adding Eggs- If you want to add eggs to this hash, no problem! You can cook your eggs separately or even in the hash!
- Once the potatoes are cooked through, create wells in the hash and crack the eggs into the wells. Cover with a lid and allow the eggs to cook to desired doneness.
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